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Method

1. Preheat the oven to 180˚C, gas mark 4. Roughly chop the almonds and toss with the fennel seeds, poppy seeds and a drizzle of olive oil; season. Spread out on a small baking tray and put in the oven. Toast for 10 minutes until golden. Set aside to cool.

2. Meanwhile, in a large mixing bowl, whisk together the vinegar and extra virgin olive oil until combined; season. Add the pear wedges. Shave the fennel using a mandoline or vegetable peeler, then add to the bowl with the pear wedges. Add the rocket and reserved fennel fronds and toss everything together. Spread out on a serving platter and scatter over the toasted nuts and seeds; serve straight away.